Pescatarian Watermelon Gazpacho with Mint

Total time1 hr 20 min

Prep time20 min

Cook time0 min

Pescatarian Watermelon Gazpacho with Mint

Sweet, cooling, and just a little bit fiery, this chilled soup is the kind of dish that makes summer feel effortless. Ripe watermelon and fresh tomatoes form the base, blended smooth with cucumber, red bell pepper, shallot, and jalapeño for a bowl that's bright, complex, and endlessly refreshing. A hit of fresh lime juice and a handful of mint leaves tie everything together, giving the soup a lively, herbaceous finish that keeps you coming back for another spoonful. Straining the blended mixture through a fine-mesh sieve is the secret move here — it gives the gazpacho a silky, restaurant-worthy texture that feels far more impressive than the effort involved. The whole thing comes together in a blender, then chills in the fridge until ice cold, making it an ideal make-ahead dish for warm-weather entertaining. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate every bowl from simple to stunning. It's naturally plant-forward and completely fish-free, so it fits a pescatarian table without any substitutions or workarounds needed.

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Ingredients

4 servings

5 cups seedless watermelon, cut into 1-inch cubes (about ½ small watermelon)
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2 medium ripe tomatoes (about 12 oz total), cored and roughly chopped
1 medium english cucumber (about 10 oz), peeled and roughly chopped
1 small red bell pepper, seeded and roughly chopped
1 small shallot, roughly chopped
1 small jalapeño, seeded and roughly chopped
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp extra-virgin olive oil, plus more for drizzling
¼ cup fresh mint leaves, loosely packed, plus more for garnish
¾ tsp kosher salt, plus more to taste
¼ tsp freshly ground black pepper

For serving

small watermelon cubes, for serving (optional)
flaky sea salt, for serving (optional)

Instructions

1
Combine the watermelon, tomatoes, cucumber, red bell pepper, shallot, jalapeño, lime juice, olive oil, mint leaves, salt, and black pepper in a blender. Blend on high speed until completely smooth, about 60 seconds.
2
Set a fine-mesh strainer over a large bowl and pour the blended soup through it, pressing gently with a spatula to extract as much liquid as possible. Discard the solids left in the strainer.

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